you're reading...

Mushroom, Onion and Feta Tart

by Mireille Bourgeois

ok, so it’s snowy here, I’m watching the last 4 episodes of The Wire with my BF and updating the blog. This is a simple recipe that I just threw together a few nights ago. The result was a really pretty and delicious tart that complimented a dinner plate on the side of a piece of fish and some sauteed bok choy. I hope you try it and enjoy. Please feel free to experiment with other fillings, a tart is like a pie most anything tastes good in it and, have fun with it!

oniontart_1 oniontart_2

One medium onion
One package or mushrooms, I used half shiitake and half bell mushrooms.
3 tablespoons of fresh mint
1/2 cup of feta cheese, crumbled
Sprinkle of rosemary
1 tablespoon red wine vinegar
pepper to taste
one egg (for brushing)
pastry dough (recipe below)

The dough is my friend Maryse’s recipe. I tried it when making her meat pie recipe (which I may blog about later if she let’s me share it!) and loved it, so I’m using it again.

400g of flour
150g of COLD butter, cubed
50g of shortening (this isn’t exact, but basically 2/3 butter, 1/3 shortening)

Pulse flour and butter in food processor till large pea size. I had to do it in two batches because my food processor doesn’t take all that. The recipe above gives you enough to make the top and bottom of a traditional pie crust, so I had some left over that I’m using for pastries.Once you’ve pulsed all the butter and flour together, add JUST enough COLD water so it gets sticky enough to hold together nicely.
Bring together in a ball, then place onto plastic wrap, form a nice tight disk, wrap it tight and put in fridge at least an hour before rolling out.

oniontart_3 oniontart_4


Sauté onion over medium heat until it gets a bit soft, then add about 1TBS of red wine vinegar. Add rest of ingredients except for feta and mint and sauté until soft, aromatic and just delicious looking! Allow to cool a bit (otherwise the filling will melt the butter in the pastry!).

When cool, roll out half the dough. Brush pastry with beaten egg (which will prevent the crust from getting soggy) Place filling onto pastry, and sprinkle feta and mint over top. Leave about two inches of dough around the pastry. Then roll to make a nice pastry frame crust. Brush again with beaten egg.

oniontart_5 oniontart_6

Heat oven to 375F and bake on greased baking sheet or on silicone sheet between 45 and 50 minutes, until crust is golden and the tart lifts in one piece when lifting with a spatula.


Cut and eat up. mmmm. You’ve got yourself a lovely fancy looking tart.



No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


February 2013
« Dec   Mar »


%d bloggers like this: